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Easy Shrimp Stir Fry

 Easy Shrimp Stir Fry
“I love shrimp and I’m always looking for new ways to fix it,” explains Josie Smith from Winamac, Indiana. This attractive shrimp combination features crunchy peanuts and vegetables with a pleasant hint of ginger.
4 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons cornstarch
  • 3/4 cup cold water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 2 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 1 medium sweet red pepper, julienned
  • 3 green onions, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup frozen stir-fry vegetable blend, thawed
  • 3 garlic cloves, minced
  • 1/4 cup chopped peanuts


  • In a small bowl, combine cornstarch and water until smooth. Stir in
  • the soy sauce, garlic powder and ginger; set aside.
  • In a large nonstick skillet or wok, stir-fry broccoli in oil for 2
  • minutes. Add red pepper and onions; stir-fry for 2-3 minutes or
  • until vegetables are crisp-tender. Add the shrimp, Oriental
  • vegetables and garlic; cook 3 minutes longer.
  • Stir cornstarch mixture and stir into shrimp mixture. Add the
  • peanuts. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Yield: 4 servings.

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Easy Shrimp Stir Fry (continued)

Nutritional Facts: 1 cup equals 273 calories, 13 g fat (2 g saturated fat), 129 mg cholesterol, 593 mg sodium, 18 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.